Executive Sous Chef

Sonesta Hotels•Redondo Beach, CA

1d•$73,000 - $80,300

About The Position

The Executive Sous Chef supervises the day-to-day activities of the Culinary team to ensure compliance with food preparation, presentation, and quality standards. The role assists with employee training and scheduling and follows federal, state, and local regulations, brand standards, and local policies and procedures. The Executive Sous Chef serves as Executive Chef in the Executive Chef’s absence. This position supports culinary operations in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities serving more than 500 people. The role helps manage food preparation, menus and recipe costing, inventory, kitchen equipment, sanitation, staffing, and coordination with hotel departments, guests, vendors, and regulatory agencies. It may also serve as Manager on Duty or perform other assigned duties.

Requirements

High school diploma or equivalent, and three years of experience as a chef, or an equivalent combination of education and culinary or kitchen operations experience.
Ability to carry or lift items weighing up to 50 pounds.
Ability to move about the kitchen and handle food, objects, products, and utensils; ability to bend, stoop, and kneel.
Communication skills for interacting with guests, employees, and third parties in a manner that reflects positively on the hotel, brand, and company.
Reading and writing abilities for paperwork, management reports, inventory ordering and receiving, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Alcohol awareness certification and/or a food service permit or valid health/food handler card, as required by local or state government.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Degree or certificate in culinary arts.

Responsibilities

Assist the Executive Chef with food preparation and serve as Executive Chef in their absence.
Oversee preparation methods, portion sizes, and timeliness; control food usage to minimize waste.
Help create and test recipes and maintain accurate, up-to-date dish documentation and costing.
Maintain procedures for food, beverage, inventory, and equipment security and storage; replenish supplies and control costs and waste.
Recommend and initiate salary, disciplinary, and other staffing or human-resources actions in accordance with company policies; alert management to potentially serious issues.
Promote teamwork and quality service through daily communication and coordination with other departments, including Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Assist sales, catering, and banquet teams with banquets, parties, and special events.
Interact with guests to support their satisfaction, vendors to order supplies and equipment and secure quality and pricing, and regulatory agencies regarding safety and inspections.
Review upcoming menus and complete requisitions for needed food and supplies; maintain inventory control and order items as necessary.
Assist with regular inventory of food and kitchen supplies and maintain adequate inventory levels.
Assist in developing new menus and concepts in response to business and industry trends.
Supervise culinary staff and daily assignments, communicate goals, and assign and schedule work; assist with communicating and enforcing policies and procedures.
Assist the Executive Chef in setting minimum and maximum stock levels for food, materials, and equipment.
Ensure kitchen equipment is operational and regularly cleaned; ensure kitchen areas and storerooms are clean, mopped, and stocked according to expected business volume and sanitation requirements.
Notify Engineering promptly of maintenance and repair needs.
May serve as Manager on Duty or perform other duties as assigned.